1 Pound ground meat or 2 cups veggie protein crumbles.
1 Cup chopped onion
1 Cup chopped mixed colored peppers (seeds removed)
1/4 cup fresh garlic minced (more or less to taste)
2 Cups assorted frozen or canned vegetables
2 Cups assorted frozen or canned beans (if dry beans are used soak over night and add one hour to simmering time)
TIP: If using canned vegetables or beans, you can use half a can and freeze the remainder in a freezer container.
1 cup cooked, instant or frozen rice pilaf mix (or 1/2 cup uncooked)
2 Cups diced tomatoes (raw, canned or jar of chunky salsa)
1 teaspoon baking soda (to preserve colors)
1 tablespoon chili powder for spicy chili OR 1 teaspoon for mild chili
2 packets "chili seasoning" mix
3 cups water
2 cups raw or frozen spinach or broccoli
Dash salt or lemon pepper to taste (optional)
In large skillet, over med high heat, brown meat.
While meat is browning chop onions and mix them in, chop peppers and mix them in, mince garlic and mix it in.
Add all remaining ingredients except spinach/broccoli,and mix them in well.
Lower heat to simmer, uncovered, for 40 min, stirring occasionally. Then add spinach/broccoli, stir in well and let simmer for 20 more minutes
Prep time about 20 min., plus 1hr of simmering.
Serve atop a bed of chopped lettuce or spinach.
Serve with Tortilla Chips and or Avocado slices.
Divide leftovers into individual serving containers that can be taken to work for lunch.
Makes 10-1.5 cup servings
Submitted by, Marcia C., Chicago, IL